To 350 meters from the limpid and fishy waters of the Marecchia river, IL CASALONE, is the fruit of the careful conservative restoration of the “ castrum sancti paterniani” documented since 1264.
The particular forest gastronomy, the business truffle-growing, the didactic hall, the publications, the rural library, the historical archive of family Tocci and the guided visits, make “Il Casalone” the place where farm holidays becomes sylviculture holidays.
Sylviculture holidays = a reproducing pause to the discovery of the wood and his incomparable tastes.

OUR GASTRONOMY

What we offer you is a very excellent andparticular forest gastronomy, I yieldof a twenty-year work of research and experimentation driven from the doctor Augusto Verando Tocci (director of the experimental institute for sylviculture of arezzo) with his wife Luisa and his daughters Cristiana and Maria Teresa(the last one is the director of “il casalone”)

Promonitory, in the transmission of Linea verde (national Italian television), of the employment of bys-product of the forest in kitchen, the doctor Tocci has in the time elaborated and published hundred of culinary recipes, of which today we can introduce you the tasting.

All these innumerable and very original recipes have some fundamental characters in common.

These characters are extremely meaningful to understand the particularity of our cooking and they can be abbreviated in this way:

GENUINENESS = Coming from the biological cultivations of the company and the business woods the products we use DO NOT KNOW manures and pesticides.

HOME GROWN = Made exception for oil and wine, however of Tuscany origin, all the products used in the kitchen are local, or rather they come from our earth.

Infact the particular Badia Tedalda zona, where they do not grow olives, screws and chestnuts is exceptionally supplied with the precious gastronomic fewels, being area of production of the precious white truffle,of the pig mushrooms, of the well-known bovine Chianina race meat,which is, produced and sold in the place.

CYCLE OF SEASONS = It isobvious that a forest gastronomy must conform itself at the cycle of seasons, characterizing the menus in function of what are the productions of the woods, the undergrowth and the business cultivations.

FANTASY AND CREATIVITY = From a solid base of experience, are fantasy and creativity, the elements that make our proposal only.

So, as an example, a common flower, “the Tarassaco”, can be trasformed in a bred’s sauce; in the same way the fruits of wild kiwy and of spiny olivello can be trasformed in one optimal and energetic drink.

In conclusion, our gastronomy is original,genuine, simple but also poor… and appreciated also from the real ones…..(in the photo: doctor tocci with Prince Carl during his recent visit in Tuscany)